FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. olive or canola oil
• 1 medium onion, diced
• 1 C. fresh carrots, sliced
• 5 cloves sliced garlic
• sea salt and freshly ground black pepper
• 4-5 C. chicken stock
• 1/4 C. each barley and lentils

LET'S COOK

Heat the oil in a soup pot over a medium high burner, drop in the onions and carrots and cook, mixing frequently, to soften the vegetables and give them a hint of color.

Add the garlic, season with a pinch of the salt and pepper and continue to saute a few more minutes. Pour in the chicken stock, stir in the barley and lentils, bring to a boil, lower to a simmer and cook for 35-45 minutes.

Stir once in a while during the cooking process. When the cooking time has lapsed, taste the soup, adjust the seasonings and serve.

MORE IDEAS:

Adding a stalk or two of diced celery only adds more personality to this soup.

It’s always best to make any soup the day before and refrigerate it overnight. Flavors develop more fully.